Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters

Nutraceuticals: definition, applied nanoengineering in their production and applications

“…In the encapsulation process, at first, need to know what kind of encapsulate system is suitable for the encapsulation of active compound. 17 Encapsulation mainly comprises the entrapment process of deferent biological or chemical cargos with the aim of enabling controlled release under specific circumstances. Indeed, the objective of this case is to shield the bioactive components from the external destructive conditions while permitting minuscule molecules to enter or exit the surrounding membrane.…”

“…Different techniques like spray drying, spray-bed-drying, fluid-bed coating, spray-chilling, spraycooling or melt injection are available to encapsulate active agents. 9,17 The choice of the adequate encapsulation procedure is a key step once many nutraceuticals are sensitive to heat and to high temperature during the encapsulation process, which could cause loss of their bioactivity. 11…”

“…30 The lipid bilayer acts as a semi-permeable membrane containing hydrophilic head (polar) and a hydrophobic tail (non-polar). 17 The most common methods for the production of liposomes are high pressure homogenization, microfluidization, electro-spraying. Besides, liposomes show excellent ability to encapsulate hydrophobic, hydrophilic, and amphiphilic bioactive compounds at the same time.…”

“…Carbohydrate based delivery systems can interact with a wide range of bioactive compounds through their functional groups, which makes them versatile carriers that bind and trap a variety of bioactive food ingredients hydrophilic and hydrophobic. 17 On the other hand, they are considered as a suitable shell under high temperature processes, due to their temperature stability compared to lipid or protein delivery systems that melt or denature. The main delivery systems based on carbohydrates are: spray drying, coacervation, electro spinning, electroroad, supercritical fluid, emulsion-diffusion, inverted micelles, coalescence of emulsion droplets, evaporation of emulsion solvents, salting, ultrasonication and homogenization high pressure.…”

Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

“…Concerning the food industry, the growing consumer interest in functional food products with nutritional quality, safety, improved shelf-life, and which can offer health benefits, has shifted the interest of researchers and companies to the use of artificial substances to natural bioactive compounds from fruits, vegetables, pulses, roots, and other plant sources [3,4]. However, many natural bioactive ingredients are unstable, being prone to oxidation, which is increased by exposure to light, and is also affected by heat, pH, and moisture content.…”